酵母抽提物的不同添加方式对藜麦膨化粉感官品质、味觉特性和挥发性风味物质的影响  

Effect of Different Addition Methods of Yeast Extract on Sensory Quality, Taste Characteristics and Volatile Flavor Compounds of Quinoa Puffed Powder

作　　者：蒋华彬 张小飞 覃先武[2] 李库[2] 沈硕[2] 白洁 李经伟 彭义交 JIANG Huabin;ZHANG Xiaofei;QIN Xianwu;LI Ku;SHEN Shuo;BAI Jie;LI Jingwei;PENG Yijiao(Beijing Academy of Food Sciences,Beijing 100162,China;Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]北京食品科学研究院,北京100162 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品科技》2022年第1期277-285,共9页Food Science and Technology

摘　　要：分别将酵母抽提物(YE)在挤压膨化前后添加到藜麦粉中得到YE藜麦膨化粉和YE+藜麦膨化粉,利用味觉分析系统、GC-MS等方法分析藜麦膨化粉、YE藜麦膨化粉和YE+藜麦膨化粉的味觉特性及挥发性风味物质,并进行感官评价。结果表明:与藜麦膨化粉相比,YE+藜麦膨化粉的香味浓郁,感官评分较高,苦味、涩味、苦味回味、涩味回味显著降低。与YE+藜麦膨化粉相比,YE藜麦膨化粉的苦味、涩味、苦味回味、涩味回味均升高。藜麦膨化粉、YE+藜麦膨化粉、YE藜麦膨化粉中分别鉴定出48、52、56种挥发性风味物质;藜麦膨化粉、YE+藜麦膨化粉关键挥发性物质均为戊醛、正己醛、正辛醛、壬醛、反-2-辛烯醛、癸醛、反-2-壬烯醛、苯乙醛、1-辛烯-3-醇、2-戊基呋喃;与藜麦膨化粉相比,YE+藜麦膨化粉关键挥发性物质的种类没有变化,但含量升高;与YE+藜麦膨化粉相比,YE藜麦膨化粉关键挥发性物质中戊醛未检出,仅反-2-壬烯醛、苯乙醛含量升高,其他均降低。在挤压膨化后添加YE可以显著改善藜麦膨化粉的感官品质,降低其苦涩味,使其天然谷物香味更加浓郁;在挤压膨化前添加YE未改善藜麦膨化粉的感官品质,且比挤压膨化后添加YE得到的藜麦膨化粉的苦涩味更重、风味品质下降。因此,在挤压膨化后将YE添加到藜麦粉中比挤压膨化前添加更适合。YE quinoa puffed powder and YE+quinoa puffed powder were obtained by the addition of yeast extract to quinoa powder before or after extrusion.The taste characteristics and volatile flavor compounds of quinoa puffed powder,YE quinoa puffed powder and YE+ quinoa puffed powder were analyzed by means of taste analysis system and GC-MS.The results showed that compared with quinoa puffed powder,YE+quinoa puffed powder had rich aroma and higher sensory score,and the taste bitter,the taste a stringent,the after taste bitter and the after taste astringent of which decreased significantly.compared with YE+quinoa puffed powder,the taste bitter,the taste a stringent,the after taste bitter and the after taste astringent of YE quinoa puffed powder increased.48,52 and 56 volatile flavor compounds were detected respectively in quinoa puffed powder,YE+quinoa puffed powder and YE quinoa puffed powder.The key volatile flavor compounds of quinoa puffed powder and YE+quinoa puffed powder both were pentanal,hexanal,octanal,nonanal,2-octenal,(e)-,decanal,2-nonenal,(e)-,benzeneacetaldehyde,1-octen-3-ol and furan,2-pentyl-.Compared with quinoa puffed powder,the key volatile flavor compounds of YE+quinoa puffed powder were the same,but the content of which increased.Compared with YE+quinoa puffed powder,the key volatile flavor compounds of YE quinoa puffed powder,pentanal was not detected,the content of 2-Nonenal,(E)-and benzeneacetaldehyde increased,the content of the others decreased.The addition of yeast extract after extrusion could improve the sensory quality of quinoa puffed powders,reduce the taste bitter and taste astringent,and enrich the natural grain aroma.The addition of yeast extract before extrusion could not improve the sensory quality of quinoa puffed powder.Compared with the addition of yeast extract after extrusion,the quinoa puffed powder was obtained by the addition of yeast extract before extrusion,had a higher the taste bitter and taste astringent,and the aroma quality of which decreased.Therefore,it is more suitable

关 键 词：酵母抽提物 藜麦膨化粉 挤压膨化 味觉特性 挥发性风味物质 

分 类 号：TS202.3[轻工技术与工程—食品科学]